Soto is the Indonesian term for most of clear soups with yellowish color from the base spices used to boil the water. Almost all major culinary destinations in Indonesia have their own version of “soto”. The differences lie on the spices used to flavor the soup. Most of the main condiments remained the same through most of the versions. However, Soto Banjar could be the only type of soto without turmeric. The color is bland, but the taste is not. The original Soto Banjar only uses ‘ayam kampung’ (non broiler chicken) that is tastier (an expensive).

The condiments are the most exciting part of the dish. Hard boiled eggs, frikadel potatoes, shallot flakes, mung bean noodles, lime wedges, shrimp paste with chili, bitter nut crackers (emping melinjo), beansprouts, chopped spring onions and shredded chicken meat with dash of sweet soy sauce.